Stewed noodles with seaweed and pork(tai cai wu hua rou dun fen tiao )

Stewed noodles with seaweed and pork

Introduction:

"Characteristics of Carex: the leaf cluster of Carex is relatively upright, the plant height is 30-50 cm, the leaves are long oval, irregular pinnate lobes, the leaf color is dark green, the leaf surface is wrinkled, the leaf surface is hairy, the growth period is 50-150 days, and the single plant weight is 200-350 G. Carex cauliflorum has thick leaves, strong winterness, late bolting, good quality, less diseases and insect pests, pollution-free vegetables. Moss is a kind of seasonal vegetable in our coastal areas. It is sown at the end of winter and eaten during the Spring Festival. Our local people commonly call it "Laobai". Now we don't understand why it is called. However, this kind of dish is also very suitable for spring. It has the effects of clearing heat and detoxification, moistening lung and throat. The most common way in our local area is to stew, stir fry or make steamed stuffed buns. The stuffing is very delicious. "

Production steps:

Step 1: moss

Step 2: vermicelli, streaky pork

Step 3: green onion, ginger, garlic and red pepper

Step 4: soak the vermicelli in warm water;

Step 5: scallion, ginger, garlic, red pepper knife standby;

Step 6: cut pork slices for standby;

Step 7: bring the water to a boil,

Step 8: blanch the moss in water;

Step 9: after blanching, add cool water to cool;

Step 10: squeeze the water from the overcooled seaweed and cut it into sections for later use;

Step 11: add oil into the pan, add pork slices, and stir in a small fire;

Step 12: add onion, ginger, garlic, red pepper and stir fry until fragrant;

Step 13: pour in soy sauce and cook until fragrant;

Step 14: quickly pour in boiling water;

Step 15: put the vermicelli into the pot and simmer over low heat;

Step 16: put the moss into the pot and simmer for 5 minutes,

Step 17: add salt to taste.

Materials required:

Moss: moderate

Vermicelli: right amount

Red pepper: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Streaky pork: moderate

Salt: right amount

Soy sauce: moderate

Note: 1, the moss should be blanched, because it can remove the bitter taste in the moss; 2, it is best to put the moss stew, so as to keep the green of the moss, without affecting the appearance.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Tai Cai Wu Hua Rou Dun Fen Tiao